WINES AGED IN ACACIA AND OAK BARRELS

The grapes for the production of wines of this series are processed by grape-stomping. Maceration of trampled grapes takes several hours to days. In exceptional cases, whole grapes are pressed. Furthermore, the wines mature on acacia and oak barrels (origin of wood in the Czech Republic, Hungary, Austria and France). No sulfur or other chemicals are added during the spontaneous fermentation and maturation of wine. The wines are bottled without filtration and without clarification. Wines of this series can be single-varietal or cuvée. We have also joined forces with local artists to create captivating labels inspired by local nature and the impressions of the wine.

PÉTILLANT NATUREL AND SEMI-CARBONIC MACERATION

Pétillant Naturel (pét-nat for short) is synonymous with the old method of natural sparkling wine production, known as the ancestrale method. Similar types of wine were probably produced in ancient Rome and are written about by the Roman historian Titus Livius. The wines are fermented in barrels or other containers and fermented closed in bottles. Unlike the traditional champagne method of secondary fermentation, this process is a so-called primary fermentation. Both methods differ in the aroma and taste of the finished wine as well. Pét-nat sparkling wines often have strong primary grape tones, expect playful, romantic, aristocratic wines, but also powerful, decadent, punk or elemental wines. There is a strong reflection of the terroir of the vineyard.

I let the wines of this series ferment under the crown cap in sparkling wine bottles. They are different and surprising every year. The appearance of the labels and their theme arises spontaneously only once sampled. Grapes are macerated together with the leaves for several hours to days, spontaneously fermented in barrels, glass or stainless steel containers. The wines are further fermented in a bottle and can be distinguished by a fine sparkling character. The fine yeast in each bottle adds a very interesting taste. Due to the production technology and fermentation, each piece is unique as each bottle contains a slightly different amount of alcohol, residual sugar and effervesce. Bottled without added sulfur and without filtration and clarification.

Macération semi-carbonique (SCBQ on my labels) some of the wines are also fermented using the semi-carbonic maceration method. Maceration process take place in vats or amphorae with a size of 500 - 1000 liters. Fermentation of whole grapes of white and red varieties. The grapes are filled to the top in the containers. The containers are then securely closed with a lid to prevent oxygen from entering the containers during fermentation. Grapes crumpled by gravity at the bottom of the container release the must, which begins to ferment spontaneously. Gradually creating an atmosphere of carbon dioxide in the containers. The temperature rises in the containers and the must starts to ferment inside the whole berries. The whole process usually takes 8 - 10 days. Fresh, fun and distinctly aromatic wines are created in this way.